Chicken soup with rice and lawns

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The chicken soup is a winter queen: heat, energizing, nutritious, digestible, hygiene! Rice makes and hearty. From


ingredients (per 4 – 6 servings)

Chicken: 500 g. chest or leg (to the bone, but skinless)

Chicken broth or water: 1 liter

clove: 1 pinch

Daphne: 2 leaves

Rice: 1/2 mug (Long grain)

Carrots: 2 medium peeled and chontrotrimmena

leeks: 2 moderate sliced, only the white and light green

Salt, pepper: as you like

parsley: 1 tablespoon chopped



Put the broth or water in a saucepan, add the chicken and cloves and place over high heat to boil. When boil, reduce heat, cover the pot and simmer until the chicken is thoroughly cooked, about 40 minutes. as boiling, Observe if the foam is skimmed.

When the chicken is ready, the capture with a skimmer plate and let fall the temperature. Add the broth boiling bay leaf, carrots, leeks and rice.

When the chicken has cooled enough, the boned, cut it into pieces and come back in the pot. Season to taste and simmer for 30 more minutes.

Extinguish the fire, Remove the bay leaf soup, add parsley and salt and pepper to try.

Serve the soup very hot, with toasted bread.



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